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Shellfish

Recipes

Sprinkle the prawns with the mixed chili powder, cayenne pepper, garlic powder and kosher salt. I realize I have no actual amounts here, but it's pretty much 'until it looks right'. Oh, cumin and/or mexican oregano would be good in that combination too. Probably chili powder will be the heaviest, but don't skimp on the salt.
Saute the prawns in 1/2 tbs butter, and be careful not to overcook them, lest they turn rubbery.

Immerse the carrots, potatoes and onion in the juice from the canned clams--this should come out to around 4 cups of liquid. If it's less, supplement with a little water. Add a bay leaf and the salt, and gently boil until the potatoes and carrots are tender. Remove the bay leaf when done.
Meanwhile, chop the bacon into very small bits, and fry over medium heat. You're looking to get the fat out of the bacon, but you'll be keeping this.

Combine all spices in a small bowl.
Melt butter in a skillet on high. When butter is mostly melted, drop in prawns and cover with spices. Stir-fry prawns for 3-4 minutes or until done. Remove from heat. Serve.
Optionally, double the butter and toss with noodles such as linguine.